Sunday, October 25, 2009
Shameless Self-Promotion
This post has nothing to do with food. Instead, I wanted to share with you that I've started up a shop to sell my paintings. Visit mtaylo59.etsy.com to see what I have listed :)
Saturday, October 24, 2009
October Top 10: French Fries
Welcome to the first installment of what I plan will be a monthly event: the top 10 list! I know, not a creative title, but that is what it is. Today's top 10 list is something near and dear to the hearts of all veggies: french fries. Why, you omnivores may ask, would french fries be so important? Well, the answer is simple, really: when all your buddies go "Hey, let's go to [fast food establishment]," do you want to sit at home just because you can't have a cheeseburger? Doubtful. Instead, you tag along, and have some fries. But, to be fair, you really can't compare the fries at, say, Red Robin (which btw are perfection!) to those at a fast-food drive through, so I narrowed it down to fast-food establishments only. And to mix it up, we're doing the top 5 and the bottom 5. Because a top 10 is too boring :P
Top 5 Fries:
5. Taco Bell: Yes, I know, T-Bell doesn't have fries. But they do have more vegetarian options than any fast food establishment ever. Therefore, they must make every fast food top 5 list.
4. Jack in the Box: They give you 3 different options for types of fries! How cool is that? No one kind is amazing, but choices are nice.
3. Chik-Fil-A: These folks have figured out the secret of fries -- a big grippable surface, perfect for dipping.
2. Checkers/Rally's: 1 order of seasoned fries + 1 milkshake = oh happy day :)
1. Arby's: Two words: Curly fries. Oh yeah, and horsey sauce! Are you thinkin' Arby's? 'Cause I am.
Bottom 5 Fries:
5. McDonald's: Honestly, McDonald's fries are not bad. If ever you will go through a drive through and receive cold, ancient french fries, though, this is the place it will happen.
4. Wendy's: There's really nothing wrong with Wendy's fries, they just bore me. I wouldn't pick them if given a choice.
3. Burger King: They just taste funny. I don't know why, I can't describe it, but they do.
2. White Castle: The fries taste like they were fried not only with the onions that fill the entire establishment with their odor, but with the meat too.
1. Steak 'n Shake: If your friends want you to tag along to Steak 'n Shake, don't friggin bother. The fries are pathetic, and not even cheese sauce can save them (plus, the grilled cheese is not much better). If it's Steak 'n Shake or bust, I'd rather bust.
Top 5 Fries:
5. Taco Bell: Yes, I know, T-Bell doesn't have fries. But they do have more vegetarian options than any fast food establishment ever. Therefore, they must make every fast food top 5 list.
4. Jack in the Box: They give you 3 different options for types of fries! How cool is that? No one kind is amazing, but choices are nice.
3. Chik-Fil-A: These folks have figured out the secret of fries -- a big grippable surface, perfect for dipping.
2. Checkers/Rally's: 1 order of seasoned fries + 1 milkshake = oh happy day :)
1. Arby's: Two words: Curly fries. Oh yeah, and horsey sauce! Are you thinkin' Arby's? 'Cause I am.
Bottom 5 Fries:
5. McDonald's: Honestly, McDonald's fries are not bad. If ever you will go through a drive through and receive cold, ancient french fries, though, this is the place it will happen.
4. Wendy's: There's really nothing wrong with Wendy's fries, they just bore me. I wouldn't pick them if given a choice.
3. Burger King: They just taste funny. I don't know why, I can't describe it, but they do.
2. White Castle: The fries taste like they were fried not only with the onions that fill the entire establishment with their odor, but with the meat too.
1. Steak 'n Shake: If your friends want you to tag along to Steak 'n Shake, don't friggin bother. The fries are pathetic, and not even cheese sauce can save them (plus, the grilled cheese is not much better). If it's Steak 'n Shake or bust, I'd rather bust.
Saturday, October 17, 2009
Swordfish Steaks with Sweet Cream Sauce and Asparagus
Long title for today, because this dish was so freakin' good it deserved it. I always struggle with 
making fish steaks that don't come out either raw or tough as leather, and this time I actually managed to pull it off, with a sauce that makes even the dry outer edges taste creamy and delicious! You will love this, unless of course you're exceedingly lame.
Swordfish Steaks with Sweet Cream Sauce and Asparagus
sauce:
3 T butter
1 T flour
1/2c coconut milk
1c milk
1t vanilla
2t cinnamon
1t brown sugar
2t salt
1/2 lb asparagus
1c rice
2c water
1T butter
Start with preparing the rice, because once that's done nothing weird will happen to it if it sits for a little while. Mix rice with water, microwave on high for 5 minutes uncovered, then 15 minutes on medium, covered. Mix the butter in, then put it back in the microwave so it doesn't get cold.
While the rice is cooking, start the sauce in a large pan over medium heat. Make a roux with the butter and flour, and slowly add the coconut milk and milk, stirring constantly until consistent. Mix in seasonings, continuing to constantly stir so it doesn't stick to the pan. Add the asparagus (chopped into 1-inch segments), and reduce heat to medium-low. Cover and cook 5-7 minutes, or until asparagus is tender.
Once you've covered the sauce, start the fish. Salt the fish-steaks on each side. In a medium-sized pan, heat oil over high heat. I do not recommend butter for this, as it burns at a fairly low temperature. Peanut oil can withstand the heat much better. When the pan is hot (test by dripping a little water in the pan -- if it pops like crazy, the pan is hot) add your fish steaks. Stay out of the way! I don't want to be held responsible for oil burns. Cook the fish over high heat 2-3 minutes on each side, then remove promptly! Overcooking results in not delicious fish.
To serve, make a bed of rice in the center of your plate. Place a fish steak over the bed of rice, and arrange asparagus around the edge of the plate. Spoon sauce generously over fish, and garnish with a little black pepper.
The combination of the bitter vegetable flavor of the asparagus with the sweet sauce and the rich meaty swordfish is absolutely divine, believe me. Or, don't believe me and make it for yourself.
making fish steaks that don't come out either raw or tough as leather, and this time I actually managed to pull it off, with a sauce that makes even the dry outer edges taste creamy and delicious! You will love this, unless of course you're exceedingly lame.Swordfish Steaks with Sweet Cream Sauce and Asparagus
fish:
2 single-serving-sized swordfish steaks
salt and pepper
1 T peanut oil
2 single-serving-sized swordfish steaks
salt and pepper
1 T peanut oil
sauce:
3 T butter1 T flour
1/2c coconut milk
1c milk
1t vanilla
2t cinnamon
1t brown sugar
2t salt
1/2 lb asparagus
2c water
1T butter
Start with preparing the rice, because once that's done nothing weird will happen to it if it sits for a little while. Mix rice with water, microwave on high for 5 minutes uncovered, then 15 minutes on medium, covered. Mix the butter in, then put it back in the microwave so it doesn't get cold.
While the rice is cooking, start the sauce in a large pan over medium heat. Make a roux with the butter and flour, and slowly add the coconut milk and milk, stirring constantly until consistent. Mix in seasonings, continuing to constantly stir so it doesn't stick to the pan. Add the asparagus (chopped into 1-inch segments), and reduce heat to medium-low. Cover and cook 5-7 minutes, or until asparagus is tender.
Once you've covered the sauce, start the fish. Salt the fish-steaks on each side. In a medium-sized pan, heat oil over high heat. I do not recommend butter for this, as it burns at a fairly low temperature. Peanut oil can withstand the heat much better. When the pan is hot (test by dripping a little water in the pan -- if it pops like crazy, the pan is hot) add your fish steaks. Stay out of the way! I don't want to be held responsible for oil burns. Cook the fish over high heat 2-3 minutes on each side, then remove promptly! Overcooking results in not delicious fish.
To serve, make a bed of rice in the center of your plate. Place a fish steak over the bed of rice, and arrange asparagus around the edge of the plate. Spoon sauce generously over fish, and garnish with a little black pepper.
The combination of the bitter vegetable flavor of the asparagus with the sweet sauce and the rich meaty swordfish is absolutely divine, believe me. Or, don't believe me and make it for yourself.
Monday, October 5, 2009
Argentinean Red Shrimp
I was at Trader Joe's the other day, looking to restock the freezer with protein, and I came across a bag of "Argentinean Red Shrimp." They were the same price (give or take some pennies) as the regular boring raw shrimp, so I thought I'd give them a try. It was the best seafood decision I have ever made. These shrimp are the poor man's (or woman's) lobster. They have that perfect, rich, meaty, I think of it as a red flavor, that you find in lobster, but for a tiny fraction of that cost. The recipe I'm sharing with you today is really just a basic shrimp alfredo that I'm using to showcase this amazing shrimp, so you don't have the excuse of "well those sound good but what would I do with them?"
Shrimp Alfredo
2 tbsp butter
2 cloves minced garlic
1 tbsp flour
2c milk (or 1c milk, 1c cream)
1 lb Argentinean red shrimp
3/4 cup grated parm
3-4 artichoke hearts, rough chopped
salt & pepper
1 lb penne
2-3 medium-sized basil leaves, shredded
Heat large pan of water, when water boils add pasta.
Meanwhile, make a roux (heat butter and garlic, add flour until dissolved). Slowly add cream and/or milk, mixing constantly to prevent lumps. Once all the milk is added and the sauce is heated through, add shrimp (peeled and deveined). When the shrimp starts to shrink up and look curly at the edges, add the parmesan, gradually until melted through the sauce. Add artichokes (I get them out of a jar, but frozen is just as good), and salt and pepper to taste.
Dran pasta, and mix with sauce in large bowl. Garnish with fresh basil. I had some green beans as a side dish to this, just to make sure I got my serving of veggies :)
Shrimp Alfredo
2 tbsp butter
2 cloves minced garlic
1 tbsp flour
2c milk (or 1c milk, 1c cream)
1 lb Argentinean red shrimp
3/4 cup grated parm
3-4 artichoke hearts, rough chopped
salt & pepper
1 lb penne
2-3 medium-sized basil leaves, shredded
Heat large pan of water, when water boils add pasta.
Meanwhile, make a roux (heat butter and garlic, add flour until dissolved). Slowly add cream and/or milk, mixing constantly to prevent lumps. Once all the milk is added and the sauce is heated through, add shrimp (peeled and deveined). When the shrimp starts to shrink up and look curly at the edges, add the parmesan, gradually until melted through the sauce. Add artichokes (I get them out of a jar, but frozen is just as good), and salt and pepper to taste.
Dran pasta, and mix with sauce in large bowl. Garnish with fresh basil. I had some green beans as a side dish to this, just to make sure I got my serving of veggies :)
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